Buzz
Kelp, the darling of superfoods, boasts a rich profile of vitamins, minerals, and calcium. Dive into the world of kelp cuisine by crafting a tantalizing kelp salad: hydrate kelp sheets and blend them with a lively dressing. Or venture into the realm of Korean culinary tradition with a time-honored soup, where softened kelp harmonizes with fragrant sesame oil and authentic soy sauce. Elevate your dining experience with kelp noodles, effortlessly rehydrated and paired with savory stir-fried beef and vegetables.
Mastering the Ingredients
Crafting Kelp Salad
- - 1 ounce (30 g) of assorted dry seaweed, including kombu and wakame
- 4 teaspoons (20 ml) rice vinegar
- 1 tablespoon (15 ml) toasted sesame oil
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (12.5 g) sugar
- 1/2 teaspoon (2.5 g) salt
- 1/2 teaspoon (2.5 ml) ginger juice
- 1 tablespoon (8 g) toasted sesame seeds
- 1 scallion, finely chopped
Serves 4 in Petite Portions
Crafting Korean Kelp Soup
- - 7 cups (1.7 l) water, plus additional for kelp soaking
- 1 ounce (28 g) dried kelp
- 2 tablespoons (30 ml) sesame oil
- 1 teaspoon (5.5 g) salt
- 2 tablespoons (30 ml) Korean soy sauce (gukganjang)
Serving Size: 4
Preparing Stir-Fried Kelp Noodles
- - 1 tablespoon (15 ml) coconut oil
- 1 small onion, finely chopped
- 1/2 pound (230 g) cremini mushrooms, thinly sliced
- 1 pound (450 g) ground beef
- 5 cloves garlic, minced
- 1 cup (170 g) broccoli slaw
- 1 5-ounce (140 g) package baby spinach
- 1 12-ounce (340 g) package kelp noodles
- 1 to 2 tablespoons (15 to 30 ml) coconut aminos
- 1 to 2 tablespoons (15 to 30 ml) coconut vinegar
- Salt and pepper, to taste
Serves 4
Directions
Mixing Kelp Salad
Rehydrate dried seaweed by soaking in cold water for 5 to 10 minutes. Place 1 ounce (30 g) of assorted dry seaweed in a large bowl, covering with enough cold water to submerge completely. Let soak for at least 5 minutes for a crunchy texture or up to 10 minutes for a softer consistency.
Combine vinegar, oil, soy sauce, sugar, salt, and ginger juice in a bowl. Create a zesty dressing by mixing 4 teaspoons (20 ml) rice vinegar, 1 tablespoon (15 ml) toasted sesame oil, 1 tablespoon (15 ml) soy sauce, 1 tablespoon (12.5 g) sugar, 1/2 teaspoon (2.5 g) salt, and 1⁄2 teaspoon (2.5 ml) ginger juice.
- Look for ginger juice in the juice aisle of most grocery stores. If unavailable, try Asian markets or use freshly grated ginger as a substitute.
Remove excess water from the seaweed. Place rehydrated kelp in a fine mesh strainer over the sink. Squeeze firmly to drain off excess water.
Combine kelp with dressing in a bowl. Transfer kelp to a serving bowl and pour the dressing over it. Thoroughly coat the kelp with the dressing.
- Avoid pre-mixing kelp and dressing to prevent sogginess.
Enhance the kelp salad with sesame seeds and scallions. Sprinkle 1 tablespoon (8 g) toasted sesame seeds and finely chopped scallion over the salad. Serve immediately.
- Avoid storing the salad to maintain its freshness.
Preparing Korean Kelp Soup
Soak the dried kelp in 5 cups (1.2 l) of water for 30 to 40 minutes. Place 1 ounce (28 g) of dried kelp in a large bowl and add 5 cups (1.2 l) of cold water. Let the kelp soak for 30 to 40 minutes.
- Ensure the kelp is completely softened after rehydration.
Drain the kelp using a fine mesh strainer set over the sink.
Squeeze the kelp to remove excess water. Discard the soaking liquid.
- If the kelp pieces are large, you can cut them into smaller strips using scissors.
Sauté the kelp over medium-high heat for 3 to 5 minutes. Heat 2 tablespoons (30 ml) of sesame oil in a large pot over medium-high heat. Add the drained kelp and stir frequently as it cooks.
- The kelp will absorb the flavor of the sesame oil during cooking.
Combine the remaining 7 cups (1.7 l) of water, salt, and Korean soy sauce. Pour the water and 2 tablespoons (30 ml) of Korean soy sauce into the pot. Stir in 1 teaspoon (5.5 g) of salt and mix well.
- If Korean soy sauce is unavailable, regular soy sauce can be used as a substitute.
Bring the soup to a boil and simmer for 20 to 30 minutes. Once the soup reaches a vigorous boil, reduce the heat to medium. Allow the uncovered soup to simmer gently for 20 to 30 minutes.
- The kelp will continue to soften as it simmers.
Adjust the flavor and serve the Korean kelp soup. As the soup simmers, its saltiness increases. Turn off the heat, taste the soup, and add more salt if desired. Serve the soup hot.
- Leftover kelp soup can be stored in an airtight container for up to 3 days. Note that the kelp will continue to soften over time.
Creating Stir-Fried Kelp Noodles
Wash and drain a 12-ounce (340 g) package of kelp noodles. Place the noodles in a fine mesh strainer, rinse under warm water, and separate them with your fingers while rinsing.
- Set aside the noodles while you prepare the vegetables.
Sauté the diced onion in coconut oil over medium heat for 3 to 5 minutes. Heat 1 tablespoon (15 ml) of coconut oil in a cast-iron skillet over medium heat. Once the oil is hot, add 1 small minced onion and cook until softened.
- Stir the onion frequently to prevent sticking.
Add the sliced mushrooms and cook for 5 minutes. Slice 1⁄2 pound (230 g) of cremini mushrooms into 1/2-inch (1.3 cm) thick pieces and add them to the onions.
- The mushrooms will soften and release their juices.
Cook the beef and garlic mixture for 5 to 7 minutes. Place 1 pound (450 g) of ground beef and 5 cloves of minced garlic into the skillet. Stir to break up the meat and combine it with the onion. Cook until the beef is thoroughly browned.
- If opting for vegetarian noodles, omit the ground beef.
Add the broccoli slaw and baby spinach to the skillet. Incorporate 1 cup (170 g) of broccoli slaw and a 5-ounce (140 g) package of baby spinach. Stir the mixture over medium-high heat for approximately 1 minute until the spinach wilts.
Incorporate the kelp noodles, coconut aminos, and vinegar into the skillet. Place the drained kelp noodles in the skillet and drizzle with 1 tablespoon (15 ml) each of coconut aminos and coconut vinegar. Use tongs to combine the noodles with the beef and vegetable mixture.
Cook the noodles for 3 to 5 minutes before serving. Maintain medium-high heat and allow the noodles to cook for a few minutes until they soften further. Taste the noodles and add an extra tablespoon of coconut aminos or coconut vinegar for increased saltiness or tanginess, if desired. Remove from heat and serve immediately.
- Store any leftover noodles in an airtight container in the refrigerator for up to 3 days.
Helpful Tips
Essential Supplies
Ingredients for Kelp Salad
- Measuring cups and spoons
- Large mixing bowl
- Small mixing bowl
- Whisk
Ingredients for Korean Kelp Soup
- Measuring cups and spoons
- Large mixing bowl
- Fine mesh strainer
- Scissors
- Large cooking pot
- Spoon
Recipe for Stir-Fried Kelp Noodles
- Measuring cups and spoons
- Fine mesh strainer
- Large frying pan
- Tongs
- Spoon
